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Grilled Chicken Sandwiches
Ingredients:
2 teaspoons vegetable oil
2 onions -- quartered and sliced
1/4 cup sugar
2 peaches -- peeled and pitted, c
1/3 cup sherry vinegar -- or cider vin
1/3 cup dry sherry
1 teaspoon black peppercorns -- crushed
salt -- to taste
4 4 oz boneless skinless chicken breasts
freshly ground black pepper
4 Kaiser or other large rolls
4 large lettuce leaves
Instructions:
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-low
heat. Add onions and cook, stirring, until softened and starting to
color, 5 to 7 minutes. Add sugar, stirring until it dissolves and
starts to bubble, about 2 minutes. Add peaches and cook another 4
minutes, or until the mixture turns golden brown. Add vinegar and
sherry, bring to a simmer and cook, stirring, until thickened and
jam-like, 5 to 10 minutes. Stir in crushed peppercorns and season
with salt. Transfer to a bowl and set aside. Prepare grill or preheat
broiler. Place each chicken breast between two layers of plastic wrap
and flatten gently with a rolling pin or heavy skillet until approximately
1/4 inch thick. Brush chicken breasts lightly with the remaining 1
teaspoon oil and season with salt and pepper. Grill or broil the chicken
until no longer pink inside, 3 to 4 minutes per side. While the chicken
is cooking, toast the rolls on the grill or under the broiler. Place
lettuce leaves on the bottom halves of the toasted rolls, followed
by chicken. Top with peach-onion relish and the roll tops. Posted
to the BBQ List by Carey Starzinger on May 30, 1996. |
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